I made doughnuts for the first time today and my kids are in heaven! They do have sugar so are just a special treat here but are otherwise healthy - whole grains and good fats. Thought I'd share the recipe as it turned out really nicely. Makes about 16.
4 cups wholemeal flour
250 ml buttermilk
1 egg
1 tsp sea salt
1/4 cup rapadura/muscovado sugar
50g butter
1 1/2 tsps quick yeast
Fat for frying (I used a combo of lard and beef drippings)
3 tsp red jam + 1 tsp lemon juice (optional)
Mix the flour and buttermilk into a thick dough and leave to soak at room temp. Mix in the rest of the ingredients (I recommend a food processer!) and knead. You might find you need a splash of milk to make a soft dough. Leave to rise in a warm place for an hour. Knock back the dough and roll out to 1cm thickness. Cut out doughnut rings. Alternatively form balls for jam doughnuts. Put on a baking sheet and cover with oiled cling film and leave to rise for 30 minutes. Alternatively you can put the cut shapes into the fridge or freezer to cook later (I did this last night and cooked them this morning). They will need to de frost for 2-3 hours at room temp or overnight in the fridge and may need slightly longer to rise. Then when they are doubled in size, fry them in hot oil (the oil should turn a cube of bread brown and crisp in 30 seconds) and drain. If you are making jam doughnuts, melt the jam and lemon juice over a low heat. Make holes in the doughnuts with a skewer and fill with some jam using an icing bag. I made ring doughnuts and sprinkled them with some mixed spice and a little un refined sugar.
4 cups wholemeal flour
250 ml buttermilk
1 egg
1 tsp sea salt
1/4 cup rapadura/muscovado sugar
50g butter
1 1/2 tsps quick yeast
Fat for frying (I used a combo of lard and beef drippings)
3 tsp red jam + 1 tsp lemon juice (optional)
Mix the flour and buttermilk into a thick dough and leave to soak at room temp. Mix in the rest of the ingredients (I recommend a food processer!) and knead. You might find you need a splash of milk to make a soft dough. Leave to rise in a warm place for an hour. Knock back the dough and roll out to 1cm thickness. Cut out doughnut rings. Alternatively form balls for jam doughnuts. Put on a baking sheet and cover with oiled cling film and leave to rise for 30 minutes. Alternatively you can put the cut shapes into the fridge or freezer to cook later (I did this last night and cooked them this morning). They will need to de frost for 2-3 hours at room temp or overnight in the fridge and may need slightly longer to rise. Then when they are doubled in size, fry them in hot oil (the oil should turn a cube of bread brown and crisp in 30 seconds) and drain. If you are making jam doughnuts, melt the jam and lemon juice over a low heat. Make holes in the doughnuts with a skewer and fill with some jam using an icing bag. I made ring doughnuts and sprinkled them with some mixed spice and a little un refined sugar.
Uhhhgghhh, I have been craving donuts! How do you fry them though? Like deep fry? Or just pan fry? And what is wholemeal flour? We just grind grains we have (like kamut, barley, etc.)
